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- 2-3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 teaspoon herbes de Provence
- 3 tablespoons dry sherry
- 1 cup brown lentils
- 1 quart water
- 1 bay leaf
- 5-6 sprigs flat leaf parsley tied in a bundle
- freshly ground pepper
- good quality balsamic vinegar
- good quality olive oil
- 1 bunch fresh heary spinach, finely chopped
- heat olive oil over medium flame in a dutch oven; add onions, and saute until translucent (about 8 minutes)
- add garlic, carrots, and herbes de Provence; cook, stirring constantly, until fragrant (about 1 minute)
- add sherry, raise heat, and cook stirring constantly until most of the liquid has evaporated
- add water, lentils, parsley and bay leaf; bring to a boil, then reduce to a simmer and cover, for about 30 minutes
- once the lentils are tender, remove from heat, carefully remove parsley, and blend the soup with an immersion blender for a few pulses, until about half of the soup is creamy, but there are still lots of whole lentils; stir in spinach; salt and pepper to taste
- ladle into bowls and top with a small drizzle each of olive oil and balsamic vinegar
- This recipe was entered in the contest for Your Best Recipe for Beans
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